Coffee crème brûlée


4 servings
230 ml Emmi CAFFÈ LATTE Cappuccino
140 ml full-fat cream
70 g sugar
5 egg yolks
4 tbsp brown sugar


  1. Briefly bring the Emmi CAFFÈ LATTE and sugar to the boil until the sugar has dissolved. Leave to cool slightly and add the cream. Add the egg yolks, stirring constantly. Pour through a fine sieve into 4 small oven-proof moulds. Place the moulds in a baking dish.

  2. Add enough hot water to the dish so that it comes up to 2 cm below the rims of the moulds. Allow to thicken in a preheated oven at 140°C for about 45 minutes.

  3. Leave to cool and set in the fridge overnight.

    Before serving, sprinkle the brown sugar over the coffee crème brûlée and use a chef's blow torch to caramelise it until golden brown.

Emmi CAFFÈ LATTE Cappuccino 230mL & 370mL

Taste the perfect combination of beans from Nicaragua & Honduras with just a light dusting of cocoa powder for an indulgent treat any time of day. Available in 230ml and the rather cheeky "Mr Big" 370ml option too.

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